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Favorite halibut recipes

Posted on 11/23/2010 9:10:36 PM PST by EveningStar

I watched the second installment of a certain documentary TV series Sunday evening.

As a result, I am now craving a delicious halibut steak.

I love fish. I love seafood. I'm sure a lot of you here do.

Forget politics for the time being. It would be great to share your favorite halibut recipes, and I know a lot of you folks are great chefs.


TOPICS: Food
KEYWORDS: cookery; fish; food; halibut; recipe; recipes; seafood

1 posted on 11/23/2010 9:10:37 PM PST by EveningStar
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To: HungarianGypsy

Food ping.


2 posted on 11/23/2010 9:11:09 PM PST by EveningStar (Karl Marx is not one of our Founding Fathers.)
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To: EveningStar

My favorite way to cook halibut is to bread it with seasoned Panko, then pan fry it in a bit of oil until it is golden brown. Serve it up with some home made tartar sauce and a bottle of good wine...


3 posted on 11/23/2010 9:18:33 PM PST by Bean Counter (Stout Hearts!!)
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To: EveningStar

I’d be interested in knowing if halibut would make a good substitute for catfish or gaspergou (freshwater drum) in a coubillion.


4 posted on 11/23/2010 9:20:11 PM PST by cajuncow
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To: EveningStar

Spent 10 days fishing in AK a few summers ago. Salmon, halibut. Went halibut fishing out of Homer, caught 4 fish (2 trips) ranging between 50-75lbs. Brought about 300 pounds of halibut and salmon fillets home.

I still buy seafood from the fish processor I used when there. I eat halibut at least once per month. My fovorite is still beer batter fried, next on the barbie, then oven baked. never ever over cook it. Seasoning can be anything you want.


5 posted on 11/23/2010 9:21:24 PM PST by umgud
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To: EveningStar

My favorite way to cook halibut is to sprinkle the pieces with Lawry’s season-all and bake. Bake until it flakes with a fork. Yum, yum, yum! Simple and sweet!


6 posted on 11/23/2010 9:23:40 PM PST by An American in Turkiye
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To: EveningStar

Um, with or without the club? ;)


7 posted on 11/23/2010 9:33:02 PM PST by AFreeBird
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To: AFreeBird

I don’t care how it’s killed, I just want to eat it. :)


8 posted on 11/23/2010 9:35:55 PM PST by EveningStar (Karl Marx is not one of our Founding Fathers.)
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To: EveningStar
Forget politics for the time being.

But I have this really great recipe for filleted and fried Obama. Come on...please...?

9 posted on 11/23/2010 9:38:17 PM PST by Windflier (To anger a conservative, tell him a lie. To anger a liberal, tell him the truth.)
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To: Windflier

Who would eat it? :)


10 posted on 11/23/2010 9:40:15 PM PST by EveningStar (Karl Marx is not one of our Founding Fathers.)
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To: EveningStar

I don’t have the recipe but there is a little restaurant right on the ocean in Crescent City Calif. called The Beachcomber who cooks it with a crust on the outside. I think they call it Halibut Parmesan as it is coated with Parmesan cheese. I wonder if they would part with that recipe as it is the best halibut I’ve ever tasted.


11 posted on 11/23/2010 9:41:38 PM PST by fish hawk (Liberals are too stupid to engage in a political dialog)
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To: EveningStar
Never been a big fan of fish, which is almost a sin living on Puget Sound, but halibut is an exception. My wife bakes it with a creamy cheesy sauce, almost like Potatoes au gratin. Yummy!
12 posted on 11/23/2010 9:43:51 PM PST by NavyCanDo
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To: EveningStar
I just Googled Halibut Parmesan recipes and a ton of them came up.
13 posted on 11/23/2010 9:44:01 PM PST by fish hawk (Liberals are too stupid to engage in a political dialog)
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To: NavyCanDo

Never tried it that way but man that does sound good.


14 posted on 11/23/2010 9:45:25 PM PST by fish hawk (Liberals are too stupid to engage in a political dialog)
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To: EveningStar

I’ve been making seafood gumbo for almost 20 years, been tweaking the recipe, but it’s been stable now for about the last 4 years. Would’ve posted it, but it was lost electronically with the last PC, have it in hardcopy notes if anyone’s interested, I could type it back up (need to anyway.)


15 posted on 11/23/2010 9:49:12 PM PST by Sax
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To: EveningStar

I just salt and pepper it with a dusting of flour and pan sear it. It tastes good on its own without much fuss. Wilt some greens with wine and garlic after it comes out of the pan and serve the fish on the greens with the pan sauce over all and a hit of lemon.


16 posted on 11/23/2010 9:50:21 PM PST by doodad
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To: EveningStar

Catch it.
Kill it.
Clean it.
Place on broiling pan.
Sprinkle with lemon pepper.
Broil it.
Eat it.


17 posted on 11/23/2010 9:56:11 PM PST by calcowgirl
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To: fish hawk
No real recipe, just a pint of Heavy Cream, and maybe some onions and spices of your choosing. Top Parmesan and Swiss cheese. Bake until the cheese is golden crusty. It does make what would be a healthy dinner into heart attack on a plate, but what the heck.
18 posted on 11/23/2010 9:56:52 PM PST by NavyCanDo
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To: Sax
if anyone’s interested, I could type it back up (need to anyway.)

Type away! I'd love to try it.

19 posted on 11/23/2010 9:58:18 PM PST by calcowgirl
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To: doodad

You da man!

Dont over do good fish!

Broiled Haddock is heaven sent.


20 posted on 11/23/2010 9:58:44 PM PST by mylife (Opinions ~ $1 Half Baked ~ 50c)
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To: calcowgirl

A Vietnamese gal who had a restaurant, was always denying me this spicy ginger fried catfish at lunch on the premise that I did not have that long to wait for it.

She said it takes to long. You come back tonight.
I said why so long?

She said:

I have to catch the fish,
I have to kill the fish,
I have to clean the fish,
I have to cook the fish...

Gonna take a long time!


21 posted on 11/23/2010 10:03:07 PM PST by mylife (Opinions ~ $1 Half Baked ~ 50c)
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To: calcowgirl

A Vietnamese gal who had a restaurant, was always denying me this spicy ginger fried catfish at lunch on the premise that I did not have that long to wait for it.

She said it takes to long. You come back tonight.
I said why so long?

She said:

I have to catch the fish,
I have to kill the fish,
I have to clean the fish,
I have to cook the fish...

Gonna take a long time!


22 posted on 11/23/2010 10:03:31 PM PST by mylife (Opinions ~ $1 Half Baked ~ 50c)
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To: EveningStar
Who would eat it? :)

A Mama Grizzly, of course! ;-)

23 posted on 11/23/2010 10:08:35 PM PST by Windflier (To anger a conservative, tell him a lie. To anger a liberal, tell him the truth.)
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To: NavyCanDo
A chef friend of mine had me over for dinner a few years back and he took the square chunks of halibut and wrapped them in philo pastry dough with a cucumber reduction sauce and baked them. It came out really good but I watched him make it and it was a lot of work. Each layer of philo dough was laid out and brushed with melted butter and he did about 8 to 10 layers on each piece of fish. Also the cucumber reduction sauce cook on the stove for several hours. He gave me the recipe but I never wanted to get into a project that big.
24 posted on 11/23/2010 10:09:52 PM PST by fish hawk (Liberals are too stupid to engage in a political dialog)
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To: umgud
Novice angler catches monster halibut worth £25,000

Gunther Hansel, a Veteran angler, has landed the catch of his life – a record-breaking halibut weighing 220kg

Read more: http://www.metro.co.uk/weird/848168-novice-angler-catches-monster-halibut-worth-25-000#ixzz16B0GaTpM

yitbos

25 posted on 11/23/2010 10:11:40 PM PST by bruinbirdman ("Those who control language control minds." -- Ayn Rand)
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To: bruinbirdman

Now DASSA FLOUNDER!!!!!!


26 posted on 11/23/2010 10:13:33 PM PST by Lower55
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To: bruinbirdman

Novice Veteran eh?


27 posted on 11/23/2010 10:20:44 PM PST by mylife (Opinions ~ $1 Half Baked ~ 50c)
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To: fish hawk

Yea that does sound good. In Summer we like to go trout fishing in Eastern Washington. We split the catch with the chef at the Sun Mountain Lodge, and he cooks our half up with a recipe that even makes a fish hater like me drool. And all they charge us for is the side dishes and drinks.


28 posted on 11/23/2010 10:28:23 PM PST by NavyCanDo
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To: mylife

LOL.

Probably worth the wait.
There’s nothin’ like fresh-caught fish.


29 posted on 11/23/2010 10:41:25 PM PST by calcowgirl
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To: EveningStar

If it’s the really good halibut that’s like eating a cloud (usually you have to catch it yourself to get it this good), all you need to do is put it in a tinfoil boat, put a dab of butter on top, dust with garlic salt and put it on the barbecue for 5-10 minute until it flakes. Heaven!


30 posted on 11/23/2010 10:44:00 PM PST by Auntie Mame (Fear not tomorrow. God is already there.)
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To: EveningStar

If it’s the really good halibut that’s like eating a cloud (usually you have to catch it yourself to get it this good), all you need to do is put it in a tinfoil boat, put a dab of butter on top, dust with garlic salt and put it on the barbecue for 5-10 minute until it flakes. Add a squeeze of lemon if you want and you’ve tasted heaven!


31 posted on 11/23/2010 10:44:42 PM PST by Auntie Mame (Fear not tomorrow. God is already there.)
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To: doodad

I may try this recipe just for the hal-i-but....


32 posted on 11/24/2010 3:58:19 AM PST by folkquest
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To: calcowgirl

SAX’s NO NAME GUMBO

1-2 lbs shrimp unshelled, heads on preferred.
1-2 lb catfish
1 can lump crab meat, 1 can shredded crab meat.
1-2 small cans of oysters (then dice them)
1 lb of crawdad tail meat
(Any, or all of the above meats – this year had 2lbs catfish, 2lbs shrimp, 1 can crab, 2 can oyster, 1lb crawdad tails.)

Fresh garlic finely minced (3-4 cloves)
Pack of complete celery (stalks with leaves are important)
3 bay leaves
Bacon
Onion
Green Pepper
Tomato sauce
Thyme (powder is ok, or extra finely chopped fresh is better)
Lemon juice (from about a ½ lemon, or just a little more)
Worcestershire sauce (1/4 c.)
Clam juice, 2 bottles
Cayenne pepper powder
Cajun/Creole seasoning (Tony Chachere’s, Konrico, or equiv.)

1. STOCK
• The ends w/ leaves and butt end of the celery stalks (the parts you normally toss out.)
• Shrimp shells and heads (set aside the good meat for later)
• Garlic (freshly minced)
• 1 bay leaf
• Cajun/Creole seasoning - estimate, to taste
• 1 bottle clam juice
• Fill Stock pot with water
Boil this down to about ½ volume then strain & save just the liquid – throw everything else out.

2. ROUX (in a separate deep dish fry pan)
• Fry 6-8 pieces of bacon for the fat, remove the bacon strips, dry & finely chop then set aside Leave the grease in the pan.
• Add shortening to make about a cup to 1.5 cups of total hot liquid fat.

*This time – (12/06) I just used one lb of lard instead of bacon grease/shortening from the two bullets above. No bacon this year. Bottom line for roux – equal volume of hot liquid fat, and flour.

• Gradually add an equal amount of flour to fat on medium-low heat. One table spoon at at time, sprinkle and mix thoroughly before adding the next tablespoon. It’s done when it’s approaching the color of hot cocoa.

3. ROUX Y VEGGIES
• To the roux, add sliced okra, stir and cook over med/low
• Add green pepper finely chopped
• Add thinly sliced celery
• Add thin or tiny onion pieces
• Cook until the veggies are approaching softness
(Add small amounts of stock water as needed to keep it stirrable)

4. MIX
• Mix the roux with veggies into the stock
• Add an 8oz can, and maybe a tad more of tomato sauce
• Add thyme
• Add lemon juice
• Add Worcestershire sauce
• Add finely chopped bacon (if used.)
• Add 1 bottle of clam juice
• Add bay leaves (remove later, before serving)
• Add cayenne (no need to go crazy)
• Add extra Creole or Cajun seasoning to taste.
Let this simmer for 30-45 minutes, tasting and checking to see if you like the consistency. You can always add a little water, or cook a little longer to get rid of extra liquid.

5. Seafood
• Add catfish first (then wait a few minutes, but not long)
• Add crabmeat/oysters
• Add shrimp/crawdads
Only cook and additional 3 minutes or so, test a shrimp for doneness.

Serve in a bowl that has a little mound of rice in the center of it.

Sprinkle on a little gumbo file (FEE’ LAY’ - pure ground sassafras) to the gumbo in each bowl just before serving. This adds a distinct flavor and thickens it.

Hot sauce on the side as a condiment.

Corn bread’s a great side dish.


33 posted on 11/24/2010 5:42:59 AM PST by Sax
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To: Auntie Mame

Yum that sounds good. I might try it just for the halibut! :-)


34 posted on 11/24/2010 6:37:19 AM PST by HenpeckedCon (What pi$$es me off the most is that POS commie will get a State Funeral!)
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To: Sax

Wow - that looks yummy.
Thanks for taking the time to type it up.
I have already copied it into my recipe book.


35 posted on 11/24/2010 6:18:06 PM PST by calcowgirl
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